Sacchetto SpA Rice Starch
- CAS Number
- 9005-25-8
- EC Number
- 232-679-6
- INCI Name
- Oryza Sativa (Rice) Starch
- Chemical Name
- Rice Starch
Rice starch is a native starch extracted from broken rice of 100% EU origin. Extraction from selected rice is carried out by mechanical action and using water and technological adjuvants; drying does not change product properties which is marketed in the form of white light powder, insoluble in fresh water, with a neutral taste and flavor. It is used primarily as a thickener.
Properties
- Physical Form
- Powder
- Solid
Other characteristics
- Functions
- Stabilizer, Thickener, Viscosity Modifier
- Dosage Form
- Tablets
- Ingredient Name
- Rice Starch
- Labeling Claims
Allergen-free, Clean at Sephora, Credo Clean Standard, Dairy-free, Gluten-free, Halal, Heavy Metal-free, Kosher, Mycotoxins-free, Naturally Derived, Non-GMO, Organic, Pesticide-free, Soy-free, Sulfur-free, Ulta Beauty's Conscious Beauty
- Markets
- Food & Nutrition
- Healthcare & Pharma
- Personal Care
- Storage
Keep product in a dry and cool place, at room temperature, in its sealed packaging.
- PACKAGING
In bulk; In 20 Kg multiple paper bags; the pallets 100 x 120 cm. or EPAL 80 x 120 cm (wrapped with polyethylene film); Big Bags in polypropylene of different sizes available on pallets 100x120.
- Transport
- Bulk product
- by clean and dry trucks, with the necessary health permissions and HACCP certification if product is destined for human consumption.
- Product in bags
- by dry, clean and odorless trucks with a waterproof cover.
- Shelf LIfe
- 3 Years
- Ingredient
- Rice Starch
- Intended Use
- FOOD SECTOR
- Ingredient for the preparation of sweet and savory baked products (cake, biscuits, waffles, homogenized, ice cream cones, pizzas and wraps) as the starch allows to improve the characteristics of the dough enhancing the flavors and extending the shelf-life of the finished products; Ingredient of pastry creams, puddings, sauces, sauces for which it mainly acts as a thickener; Starch is also used as an ingredient to achieve the desired characteristics of ready-to-use flour-mixes intended for particular types of applications.
- PHARMACEUTICAL SECTOR
- Production of pills and bacteria culture medium in the fermentation phase.
- COSMETIC SECTOR
- Production of detergents for the well-being of children's skin; Production of powders and creams for the treatment of red and dry skin.
- Technology
- Cosmetic Ingredients
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Benefit Claims
- Non-Irradiated
- Softening
- Soothing
Technical data
Table 1 of 5
2 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Viscosity Brabender End Viscosity (Method: 40g d.s. in water, 500 ml /d.h: 350 cmg) | 300 | BU | Brabender |
| Viscosity Brabender Starting Gel Point (Method: 40g d.s. in water, 500ml /d.h: 350 cmg) | 70.0 ± 10 | °C | Brabender |
Table 2 of 5
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Ash Content | max. 60 | % d.s | IR |
| Moisture Content | max. 14 | % | IR |
| pH (in 20% solution) | 6.0 – 7.5 | — | — |
| Proteins (N*6.25) | max. 1.00 | % d.s | IR |
Table 3 of 5
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Enterobacteria | max. 10 | cfu/g | 3M Petrifilm |
| Moulds | max. 500 | cfu/g | 3M Petrifilm |
| Total Aerobic Count | max. 10,000 | cfu/g | 3M Petrifilm |
| Yeast | 100 max | cfu/g | 3M Petrifilm |
Table 4 of 5
11 rows| Characteristic | Value | Unit |
|---|---|---|
| Ash Content | 0.4 | — |
| Carbohydrates | 86.9 | — |
| Energy | 1482 | kj |
| Energy | 354 | kcal |
| Fat | 0.5 | — |
| Fiber | 0.1 | — |
| Moisture Content | 12 | — |
| Proteins | 0.5 | — |
| Salt | 0.1 | — |
| Saturated Fat | 0.15 | — |
| Sugars | max. 0.1 | — |
Table 5 of 5
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Particle Size (greater than 50μm) | max. 20 | % | Sieving |
